German Vegetable Soup

More than just a vegetable soup this has ground beef, too, along with fresh and canned veggies--onion, celery, carrots, potatoes, cabbage, green pepper, green beans, peas and corn in tomato juice and beef bouillon.

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Ingredients:

• 1 1/2 pounds ground beef  
• 2 medium onions, diced  
• 2 tbsp. beef bouillon granules  
• 1 cup water  
• Salt and pepper to taste  
• 1/2 to 1 tsp. garlic powder  
• 1 bay leaf  
• 1 46 oz. can tomato juice  
• 3 celery stalks, diced  
• 6 carrots, sliced  
• 4 medium potatoes, peeled and diced  
• 3 cups shredded cabbage  
• 1 small green pepper, chopped
• 1 can green beans, drained  
• 1 can sweet peas, drained  
• 1 can whole kernel corn, drained

Method

In a large pot, brown beef and onions. Drain fat. Dissolve bouillon in water; add to kettle. Add salt, pepper, garlic powder, bay leaf, tomato juice, celery, carrots, potatoes, cabbage, and green pepper. Simmer until vegetables are tender, about 30 minutes. Remove bay leaf. Stir in remaining (canned) vegetables, heat through, about 2 minutes more.

Notes:

Number of servings: 12

Submitted By: mjb/53
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